Bacon Ranch Potato Salad #baconmonth #putsomepiginit

Bacon Ranch Potato Salad - Even people who don't like traditional potato salad like this! Perfect for cookouts or tailgating! #sidedish #baconmonth #putsomepiginit 


I was digging through one of my old recipe boxes the other day and ran across this recipe I got from a friend many years ago. I haven't made it in quite awhile and thought it would be the perfect side dish for our Hot Ham and Cheese Sandwiches. It's perfect when you want a different kind of potato salad or for those people who don't like traditional potato salad.


This Bacon Ranch Potato Salad is perfect for cookouts, potlucks or tailgating parties since it's such a crowd-pleaser! It's easy to make and can easily be doubled to feed a small army! Enjoy!



Bacon Ranch Potato Salad
Printable recipe
Yield: 8 servings

2-2½ lb. red potatoes, cut into bite-size pieces
1 container (16 oz.) sour cream
1 pkg (1 oz.) ranch dressing mix
1 pkg. (12-16 oz.) bacon, cooked and crumbled
1½ cups (6 oz.) Cheddar cheese, shredded
1 bunch green onions, thinly sliced

Place the potatoes in a large pot and cover with water. Season the water with salt, if desired. Bring the water to a boil over high heat, then reduce heat to medium-low, cover and allow the potatoes to cook until tender - about 15-20 minutes. Drain the potatoes in to a colander and run under cold water to cool.

In a large bowl, combine the sour cream and ranch dressing mix. Add the potatoes, bacon, Cheddar and green onions. Gently stir the mixture until it is well combined. Cover and refrigerate at least two hours before serving. 



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Onion Rings - Thin and Crispy!

These Thin and Crispy Onion Rings are perfect for burgers, as a side dish or eat them for a snack! You might want to double the recipe though - they're addicting! You have to wonder how something so simple can be so darn good?! #onionrings #sidedish #snacks

Call me crazy, but I love onions! I especially love these Onion Rings because they're thin and crispy .... and not full of some thick batter with a little bit of onion! You can taste the onion! I originally made these to go with hamburgers, but I couldn't stop eating them! Seriously ... I had to make more! Be forewarned, you will not be able to restrain yourself - or maybe that's just me?!
I know a few people who know these as "onion straws" ... whatever you call them, they're delicious! And simple!! Super simple! A mandolin or a food processor is the easiest way to get super thin slices - but if you don't have those tools, a sharp knife and steady hand will do the trick too! (watch those fingers though!)
In a pinch, regular milk with vinegar or lemon juice (1 tsp. lemon juice or vinegar and fill the rest of the measuring cup with milk - allow to stand for about 5 minutes before using) can be substituted for the buttermilk.
Serve these Onion Rings on your favorite burger, along side a juicy steak, as an appetizer or as a side dish. You really can't go wrong! Enjoy! :)



Onion Rings - Thin and Crispy!
Printable recipe
Yield: varies

1 large onion, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
Salt and pepper, to taste
Oil, for frying

Place onion rings in a container. Pour buttermilk over the top. Cover with plastic wrap and allow to sit for at least an hour.

In a separate shallow dish (such as a pie plate), combine the flour with salt and pepper. 

In a deep skillet or fryer, heat oil to 375°F.

Working in batches, take some of the onions from the buttermilk and coat in the flour mixture. Shake off excess flour and immediately place the onions in hot oil. Carefully mix the onions in the oil with a metal slotted spoon (to break them up) and allow to cook until golden brown. Remove onions from oil with a metal slotted spoon to a paper towel-lined plate. Repeat with remaining onion slices.



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Loaded Bacon and Cheese Fries #baconmonth #putsomepiginit

Great for a side dish or appetizer, these Loaded Bacon and Cheese Fries are full of bacon and cheesy goodness! Easy to make! #baconmonth #putsomepiginit



Back to school has been stressful. Getting back into a routine has been harder than I thought it would be. Enter, Loaded Bacon and Cheese Fries. I'm not gonna lie, I totally wanted something indulgent after the week I had. Don't judge.

I'm not sure why, but I have always found potato dishes to be a source of comfort food to me. Mashed potatoes with gravy? Yes, please! Potato chips?! I'll take those too! Hashbrown Casserole? I might need two spoons of that. Baked Potatoes? Don't forget the butter, sour cream and chives! Maybe it comes from having so many potato dishes as a kid? I'm really not sure.
One thing is for certain ... these Loaded Bacon and Cheese Fries kinda made my day. They were easy and super delish. Thanks to having some help eating them, I even saved a few calories! ;)



Loaded Bacon and Cheese Fries
Printable recipe
Yield: 4-6 servings

1 bag (32 oz) frozen french fries
cheese sauce (recipe below)
½ lb. bacon, cooked and crumbled
4 green onions, chopped
¼ cup sour cream

For the cheese sauce:
2 tbsp. butter
2 tbsp. flour
1 cup milk
1½ cups (6 oz.) Cheddar cheese, shredded
salt and pepper to taste

Bake the french fries according to package directions.

Meanwhile, prepare the cheese sauce. In a small saucepan, melt the butter. Whisk in the flour. Cook and continue to whisk for a minute. Slowly add the milk. Continue to cook and stir until the mixture thickens slightly - about 5 minutes. Remove from the heat and stir in cheese until completely melted and thoroughly combined. Season with salt and pepper.

To assemble the Loaded Bacon and Cheese Fries: After the fries come out of the oven, immediately drizzle with cheese sauce. Sprinkle with bacon. Drizzle with sour cream. Sprinkle with green onions. Serve immediately!



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Crunchy Slaw with Citrus & Cilantro

Hello my #LoveBakesGoodCakesPeeps!  I hope you are all having a great summer.  I am summering in Alaska this year....because when one thinks of summer the first place that pops into your head is Alaska, right?  Okay, so it does have beaches.....cold beaches....but it also has glaciers - so that's pretty amazing!  

Sean and I are workamping in the Copper River Valley.  We are the camp hosts for the 2014 season at a local campground.  It is a lot of fun meeting different people as they make their way through the area.

Meals are challenging.  I have grown to heavily depend on my crockpot, or, on recipes like this one - recipes that can be versatile and prepared quickly, and/or in advance.  

So weather you want to add this slaw atop a burger, taco, or other sandwich; or use as a side dish; or consume it directly from the serving bowl, barefoot - poised at the open fridge like a neanderthal (haven't we ALL been there?)....however you want to serve it - it's a keeper!

I mentioned versatile, right?  I used lemon juice, yet orange or lime would work if you didn't have lemon.  Basil, mint, or parsley could be easily substituted for the cilantro....some people just aren't on team cilantro.  But DO choose red cabbage, it works wonderfully for this - I find it to hold it's texture better than that of green cabbage.  

Although I am on #TeamCilantro, I cannot say the same for #Team GreenCabbage.

Print THIS Recipe

Crunchy Slaw With Citrus & Cilantro

1 red cabbage (about 4-5 pounds), washed, cored & shredded 

1 bunch fresh cilantro, chopped (about 1 1/2 cups)

1/4 cup fresh lemon juice

1/4 cup brown sugar

zest of 1 lemon

1 tsp coarse salt

Add the shredded cabbage in a large bowl, toss with the chopped cilantro.  Sprinkle the brown sugar over the top, then pour over that the lemon juice, and finally the salt.  Let it sit for 5 minutes, then toss to coat, cover with plastic wrap and refrigerate for at least 1 hour.   Toss again when ready to serve.  Keeps for up to 5 days if kept n an airtight container in the refrigerator.

Kim can be found on Soliloquy Of Food & Such, or referring to herself in the third-person on:

       

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Roasted Pepper Southwestern Pasta Salad

Welcome back to Foodie Friday!

Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my favorite recipes with the friends and followers of Love Bakes Good Cakes.

I love salads in the summer. Potato salad, green salad, yes even Jell-O salad but my favorite one to eat and serve is pasta salad.

Since this something I make often during BBQ season, I like to makes recipes that mix it up a bit.

So here is my take on a traditional pasta salad with adding roasted peppers, corn, cilantro, and cumin. Then mixing them with sour cream and a little mayo, makes it creamy yet not overly rich. Allowing all the fresh ingredients to shine and play together to add to the layers of flavors.

Enjoy this from our picnic table to yours.

XOXO San

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 Roasted Pepper Southwestern Pasta Salad

Yield: 10-12 Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 25 minutes

Ingredients:

1 lb. Ditalini pasta or other small shelled pasta

1 poblano pepper

10 small red & orange variety sweet bell peppers

or 1 large red bell pepper & 1 large orange bell pepper

½-1 cup cilantro, coarsely chopped

4 green onions, chopped

2 ears of corn, cooked and corn kernels removed from ear

1/2 teaspoon cumin

¼ teaspoon chili powder

Salt and pepper to taste

1 1/2 cup fat-free sour cream

1/2 cup light mayo

Directions:

Prepare noodles following package directions. Cool noodles and set aside.

Roast peppers, preheat broiler to high. With the oven door ajar to allow steam to escape, broil the poblano and red & orange peppers until charred. I like to turn every few minutes, so that they char on each side. 

Place peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and then, roughly chop. Let the peppers cool, then proceed with the recipe. You don’t not want to add hot peppers to the sour cream mixture.

In a small mixing bowl add and stir together sour cream, mayo, chili powder, cumin, chopped roasted peppers, green onion and cilantro, to taste. Set aside.

Once the noodles have cooled add the sour cream mixture, stir together to combine, add salt and pepper to taste. Cover and set in the fridge until ready to serve.

Kids Review – They loved this, my son, Aiden thinks this is the most amazing pasta salad ever! Win!

Like what you see here? Check out my blog A Dash of SanityHere are some of my most recent recipes:Petite Vanilla Bean Scone | Copycat Starbucks Recipe

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